Saturday, June 6, 2015

Kimchi Chicken Stir Fry

So I made kimchi and wasn't sure how to eat it. I thought I would try it in a stir fry. It was delicious and so easy since the kimchi was already made and in the fridge. 

2 organic boneless, skinless chicken breasts, diced
Mrs. Braggs Liquid Aminos or soy sauce or tamari
2 cups fresh spinach, chopped
1/2 medium onion or 1 small onion or 4 green onions, diced
2 cups Kimchi
extra virgin olive oil

cooked rice or quinoa

In a wok or large skillet heat 2 T EVOO on medium heat. Add diced chicken and cook for 5 minutes or until no longer pink. Add 1-2 T Mrs. Braggs liquid aminos (or soy sauce) and stir, cooking 1 more minute. Remove from wok and place in a bowl and set aside.

Add 1 more T EVOO to wok and heat. Add onions and stir fry for a couple of minutes. Then add spinach and 2 cups kimchee. Stir fry a few minutes, until heated thoroughly and spinach is wilted. Add chicken back to wok and stir together with kimchi mixture. 

Serve over rice or cooked quinoa. (Do not add salt to your quinoa/rice when cooking. It is not needed.)

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